Ingredients with Measurements:
- 500g fresh spinach
- 300g bread crumbs
- 250g ricotta cheese
- 2 eggs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup all-purpose flour
- 1/4 cup butter
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Colander
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Wash the spinach thoroughly and remove any tough stems. Blanch the spinach in a pot of boiling water for 1-2 minutes, then drain and rinse with cold water. Squeeze out any excess water and chop the spinach finely.
2. In a mixing bowl, combine the spinach, bread crumbs, ricotta cheese, eggs, onion, garlic, salt, pepper, and nutmeg. Mix well until all ingredients are evenly distributed.
3. Form the mixture into small balls, about the size of a golf ball. Roll each ball in flour to coat evenly.
4. In a large skillet, melt the butter over medium heat. Add the flour-coated balls to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
5. Serve hot with your favorite sauce or gravy.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 20 small balls, serving size may vary.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 12g
Protein: 5g
Sodium: 300mg
Fiber: 2g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Bread crumbs can be substituted with panko or crushed crackers.
Variations:
- Add chopped mushrooms or sun-dried tomatoes to the mixture for added flavor.
- Use different herbs and spices to customize the flavor, such as basil, oregano, or paprika.
- Make a vegetarian version by omitting the eggs and using a vegan butter substitute.
Tips and tricks:
- Make sure to squeeze out as much water as possible from the blanched spinach to prevent the mixture from becoming too wet.
- Use a food processor or blender to finely chop the spinach for best results.
- If the mixture is too dry, add a little bit of milk or water to moisten it.
Storage instructions:
Store any leftover knödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the knödel in the microwave or oven until heated through.
Presentation ideas:
Arrange the knödel on a platter and drizzle with your favorite sauce or gravy. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs, grated cheese, or a sprinkle of paprika.
Pairings:
Fassa Spinat Knödel pairs well with a variety of sauces and gravies, such as tomato sauce, mushroom gravy, or cream sauce.
Suggested side dishes:
Serve with roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the mixture is too wet, add more bread crumbs to absorb the excess moisture.
- If the mixture is too dry, add a little bit of milk or water to moisten it.
Food safety advice:
Make sure to cook the knödel thoroughly to an internal temperature of 165°F to prevent any foodborne illness.
Food history:
Fassa Spinat Knödel is a traditional dish from the Fassa Valley in the Italian Alps. It is typically served as a side dish or appetizer.
Flavor profiles:
Fassa Spinat Knödel has a savory and slightly nutty flavor, with a hint of sweetness from the spinach.
Serving suggestions:
Serve hot as a side dish or appetizer, with your favorite sauce or gravy.
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Region: Austrian